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From the Garden this Week…

From the Garden this Week…

Butternut Squash, Carrots, Lettuce Heads, Braising Greens, Arugula, Brussels Sprouts Greens, Sweet Potatoes, Garlic, Green Onions, Herb Bunch and Cilantro

Coming Soon…Green Beans and Kale

Using your Produce… by Julie Moreno

This week’s freezing temperatures brought the end to our summer vegetables. Fortunately, our winters are mild enough to allow us to grow and harvest all year round. We did plant a row of green beans that hopefully will survive the freeze and be ready to pick next week. I’ll keep everyone posted. This week’s recipe I included is inspired by a recipe I found from the Splendid Table, one of the premier food radio shows, now available as a podcast. This soup combines the Mediterranean flavors of lemon and cumin. If you don’t have cumin seeds, you could substitute 1 teaspoon of ground cumin, but it’s not quite the same. They originally made the soup with kale, but our Brussels sprouts greens are a good substitute.

Sweet Potato – Kale Soup with Cumin and Lemon

(inspired by, The Splendid Table)

2 tablespoons olive oil

1 large yellow onion, chopped

1 Tbs. cumin seed

¼ teaspoon red pepper flakes

1/2 teaspoon salt

3-4 cups cubed sweet potatoes,

3-4 cups chopped Brussels sprout leaves

2 & 1/2 cups vegetable broth or water

4 green onions, sliced 

½ cup chopped fresh cilantro

fresh ground black pepper

1-2 Tbs. fresh lemon juice

extra virgin olive oil

In a large soup pot heat the olive oil over medium heat.  Add the onion, cumin seed, red pepper flakes and salt, cooking for about 3 minutes until the onions are soft.  Add the sweet potatoes and broth or water.  Bring to a boil and then simmer for 10 minutes, add the Brussels sprouts greens and cook for 5 more minutes until the sweet potatoes are soft.  Turn off the heat and add the green onions, cilantro, lemon juice, black pepper and extra salt if needed. Serve in bowls, drizzle with extra-virgin olive oil.

Butternut Squash…

This week we have butternut squash for everyone. There are two different varieties, so if your squash doesn’t look quite normal, that is why. They will cook the same. They are great roasted, or you can cook them whole and then puree the flesh and use it like canned pumpkin.

Roasted Butternut Squash Salad